tag:blogger.com,1999:blog-11466803754510221612024-03-13T16:49:27.677+00:00The One Handed CookThe One Handed Cookhttp://www.blogger.com/profile/03306349400801194812noreply@blogger.comBlogger184125tag:blogger.com,1999:blog-1146680375451022161.post-61121569672704364652016-09-30T20:54:00.001+01:002016-09-30T20:54:50.176+01:00Fig jam<div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-g2p8gyeLUl4/V-7DCdp9y8I/AAAAAAAAAmk/fRNf9lhRaFQ/s640/blogger-image-657792156.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-g2p8gyeLUl4/V-7DCdp9y8I/AAAAAAAAAmk/fRNf9lhRaFQ/s640/blogger-image-657792156.jpg"></a></div>The One Handed Cookhttp://www.blogger.com/profile/03306349400801194812noreply@blogger.com1tag:blogger.com,1999:blog-1146680375451022161.post-18652622685435174542016-09-26T15:02:00.001+01:002016-09-26T15:02:28.996+01:00Delicious saladA take on a Yotam Ottelenghi salad that was in the Guardian on Saturday.<div>But I didn't have pot barley, so I substituted red rice, and used a couple of carrots and half a red pepper plus half a chilli, ( these were languishing in the fridge,and needed eating.) </div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">the salad is part raw, part cooked,</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">so here's what I used </span></div><div><br></div><div>Red rice ,</div><div>Zest and juice of 1/2a large lemon.</div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">2shallots, peeled and sliced,</span></div><div>I clove of garlic,</div><div>A small handful ( 4) button mushrooms sliced thinly</div><div>Half a fennel bulb, sliced thinly</div><div>Oil, salt and pepper </div><div>A good sized frond of <span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Tarragon leaves chopped</span></div><div>Basil leaves chopped.</div><div><br></div><div>I cooked the rice and drained it</div><div>Fried the shallots ,garlic and carrot, and when they were coloured , added the finely sliced pepper and chilli to the mix. </div><div>Added all that to the rice, and then gently mixed in the raw vegetables, poured over a dressing made with lemon juice ,oil , salt & pepper, and then finally added the herbs. </div><div>The mushrooms have absorbed most of the dressing.</div><div><br></div><div>Now I don't seem to be able to take a photo, but it really is delicious. Try it! I have made enough to have twice. </div><div><br></div>The One Handed Cookhttp://www.blogger.com/profile/03306349400801194812noreply@blogger.com0tag:blogger.com,1999:blog-1146680375451022161.post-37693443269853418232016-09-25T12:07:00.001+01:002016-09-25T12:07:55.023+01:00You may have wondered what's been happening .I completely forgot both the user name AND the password! .fotunately I had a moment of blinding clarity, and somehow in the recesses of my mind, it bacame clear. So I shall now be blogging again.The One Handed Cookhttp://www.blogger.com/profile/03306349400801194812noreply@blogger.com0tag:blogger.com,1999:blog-1146680375451022161.post-85924363497017320232016-05-21T15:03:00.001+01:002016-05-21T17:39:06.178+01:00Cooking once more.However the news is that since I came home from Hospital, now 2& 1/2 weeks ago, I have decided to give meat a miss, so I suppose you could say that I've gone vegetarian !<div>It was so easy to Bung a couple of pieces of bacon under the grill , now I am thinking beautiful Mediterranean vegetables, pulses, grains... I haven't cut out fish, in the time I've been home, I have eaten it twice, the same with eggs. </div><div>So I have complete chickpea head on right now, and in the past 2 days I have made, Hummous, falafel, Fatinata, ( an Italian sort of pancake with rosemary chopped into it.) plus Channa Massala, some of which has gone into the freezer. </div><div>HAVE also made some watercress & spinach soup, but the stalks were so stringy on the watercress, they messed up my stick blender so much that I think I shall have to replace it! And I have done some pesto as there was some basil that needed using up quickly, AND I don't like to throw good food away EVER. </div><div>I wa given A Modern way to Cook, by Anna Jones, which is inspirinational, she also has a slot in the Guardian Cook recipe supplement on Saturdays at the moment. So I'm going to follow some of her recipes . </div><div>I shall post anything that looks remotely interesting?</div>The One Handed Cookhttp://www.blogger.com/profile/03306349400801194812noreply@blogger.com0tag:blogger.com,1999:blog-1146680375451022161.post-62652721493814161882016-04-30T08:51:00.001+01:002016-04-30T08:51:52.213+01:002months have gone by!The reason I have posted nothing, is because on 8th of March I fell and broke my ankle AGAIN. The same one I broke almost 3 years ago, it's really weak because of the stroke now nearly 12& 1/2 years ago.m <div>Ever since that day I have been incarcerated in Hospital for over 5 weeks, and now I am in a rehab home, getting used to walking with an enorous heavy boot on the broken foot. </div><div>I have to say, I can walk far better than the first time, as by 8 weeks then I was still using a hoist to be moved around,and definitely couldn't walk .</div><div>Now, with an elbow crutch I can walk short distances.</div><div>The best news is that is I'll be going home on 4 th May!</div><div>So it will be back at the stove very shortly. </div>The One Handed Cookhttp://www.blogger.com/profile/03306349400801194812noreply@blogger.com0tag:blogger.com,1999:blog-1146680375451022161.post-32866081939517950602016-03-12T12:54:00.001+00:002016-03-12T12:54:04.143+00:00No posting for some timeAs I am in Hospital, having broken the same ankle I broke in 2013,<div>Life throws such rubbish at me it's hard to keep positive.</div>The One Handed Cookhttp://www.blogger.com/profile/03306349400801194812noreply@blogger.com0tag:blogger.com,1999:blog-1146680375451022161.post-66694445951044011662016-01-31T09:59:00.001+00:002016-01-31T09:59:08.516+00:00Salmon cured my way.I have been given some sea salt flavoured with smoked Apple wood, and brought back from South Africa by friends. <div>What to do with it? Quite strong tasting, so I was inspired to try a type of gravad lax ,using the salt,and some other flavourings. </div><div>Grated orange rind,and Rosemary sprigs. And of course, some sugar.</div><div>I bought a tail piece, which on reflection,was not the right cut, since it doesn't give much area to slice. </div><div>Scattered the orange zest over plus a couple of rosemary sprigs, then salt and sugar mixed together, and the salt /sugar mix over both sides. </div><div>Then I wrapped it as tightly as I could in cling film, and then in foil. Put it in the fridge on a plate with a weight on the top. ( I used a 1kg bag of sugar wrapped in a plastic bag) I then turned the fish daily for 3 days, and was amazed at the liquid that came out. </div><div>Today I have taken it out, rinsed off the excess salt ,and tried to slice it, but it had shrunk somewhat, and being onehanded, it was quite difficult to slice. So I haven't posted a picture ,as there is so little! </div><div>Only enough for canapés , but I will do it again, it's promising. </div>The One Handed Cookhttp://www.blogger.com/profile/03306349400801194812noreply@blogger.com0tag:blogger.com,1999:blog-1146680375451022161.post-7879557635179001742015-12-13T15:58:00.001+00:002015-12-13T15:58:10.493+00:00Exhausted!This is what I have made for my family over the past couple of days.<div><br></div><div>Cheese biscuits...Around 5 dozen,as they always disappear fast. </div><div>one lot quite hot, with chilli, and the other I put chopped black olives in the basic cheese mix. They are really delicious. Made with the left over scraps of cheese, and equal amounts of flour and butter,and various seasonings, depending on how I feel, poppy seeds, sesame seeds, chopped nuts, chilli flakes,<div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-bfG5u1OKefA/Vm2VkBliD8I/AAAAAAAAAmQ/RXseW4wY7f0/s640/blogger-image-441036849.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-bfG5u1OKefA/Vm2VkBliD8I/AAAAAAAAAmQ/RXseW4wY7f0/s640/blogger-image-441036849.jpg"></a></div>or whatever. Somehow the photo of the apple and pineapple cake has come here, so sorry!</div><div><br></div><div>3 & a half dozen mini tartlets </div><div>filled with goats cheese, pecans and spring onions . The pastry is made by melting butter stirring that into the flour ,and then adding the white of an egg, which makes the pastry very soft and malleable, so pressing the pastryinto the tiny tins one handed takes quite a while. </div><div><br></div><div>A dozen mince pies , home made mincemeat, and a short pastry with orange zest and juice for flavour. </div><div><br></div><div>Sticky toffee pudding...need I say more? </div><div><br></div><div>Caramelised Apple Pudding. </div><div>Make the caramel, exactly as if one was doing a tarte Tatin, but cover the apples with a batter,rather than pastry. It's still in the oven, so I can't see if it has worked.</div><div>Oh rats! The Apple has stuck to the pan, so now it's an apple and pineapple upside down cake,as I have caramelised some slices of fresh pineapple, put them on the top ,and it now looks even better. </div><div><br></div><div>A fruit cake,</div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"> made with apricots, dried mango, sultanas and marzipan. I used spelt flour rather than the wholemeal stated, so it's quite gooey! The marzipan( which I bought) exploded inside the cake, so there are lots of little eruptions in unexpected places.</span></div><div><br></div><div>And I made some chocolate discs, quite thin with ginger, or dried fruit on the tops. </div><div><br></div><div>Later on, I shall do a main course for both families ... But not yet</div><div>And anyway, I need to do some replacement shopping! I'm right out of so much ! </div><div>Now for a cup of tea, and at last, a well deserved sit down. </div>The One Handed Cookhttp://www.blogger.com/profile/03306349400801194812noreply@blogger.com0tag:blogger.com,1999:blog-1146680375451022161.post-63053281068120849652015-11-11T14:41:00.001+00:002015-11-11T14:43:38.612+00:00Damson gin.Today I have bottled up the Damson Gin that I set to seep back in late August. <div>Only made 4 bottles of 125 mls though.</div><div> However , I had the damsons ,and made some damson chutney with them. One red onion, finely chopped, a good pinch of salt, the same of mixed spice, pepper,and a shake of Turkish Chilli peppers., they are not too hot,and add a warmth to the mix. Let it all soften in the pan with the fruit, add cider vinegar to just cover the mixture, and enough sugar to taste. I never like an over sweet chutney, and as usual, the picture is somewhat lopsided. It has made 2 jars. <div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-txTOTCiQFf0/VkNTmgZILOI/AAAAAAAAAmA/OIihEOdlLX8/s640/blogger-image--504978453.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-txTOTCiQFf0/VkNTmgZILOI/AAAAAAAAAmA/OIihEOdlLX8/s640/blogger-image--504978453.jpg"></a></div>plus a little Olive oil, then added vinegar and sugar to taste. I don't want it too sweet. </div><div>Will keep till Christmas easily. </div>The One Handed Cookhttp://www.blogger.com/profile/03306349400801194812noreply@blogger.com0tag:blogger.com,1999:blog-1146680375451022161.post-89922119944061414302015-10-10T12:42:00.001+01:002015-10-10T14:26:36.865+01:00Chocolate brownie tart with Saffron poached pearsFrom last week's" Cook " in The Guardian ,a really lovely recipe from Ruby Tandoh.<div>Not a good pic,as I still find it so hard to get the thing in focus ,try and hold the iPad steady, and then take the picture with only the left hand ( the camera button is ,of course, on the right,) </div><div>Pears ,chocolate, what more can anyone want? It's all on a slant, but I'm sure you get the picture. I have got a friend to take a better one, so am trying to put it here as well. Without success ..so far! <div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-cQwz8jWPh-E/VhkSBNuYSxI/AAAAAAAAAlo/R4uBGoglE2k/s640/blogger-image--1684537873.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-cQwz8jWPh-E/VhkSBNuYSxI/AAAAAAAAAlo/R4uBGoglE2k/s640/blogger-image--1684537873.jpg"></a></div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-jPYmJd5exSQ/VhkSCknRnXI/AAAAAAAAAlw/icPr_GaIhOg/s640/blogger-image--1362549232.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-jPYmJd5exSQ/VhkSCknRnXI/AAAAAAAAAlw/icPr_GaIhOg/s640/blogger-image--1362549232.jpg"></a></div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-t_oSt243c6M/Vhj5kZfJcPI/AAAAAAAAAlY/rDtzAalgSRo/s640/blogger-image-1476302262.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-t_oSt243c6M/Vhj5kZfJcPI/AAAAAAAAAlY/rDtzAalgSRo/s640/blogger-image-1476302262.jpg"></a></div></div>The One Handed Cookhttp://www.blogger.com/profile/03306349400801194812noreply@blogger.com0tag:blogger.com,1999:blog-1146680375451022161.post-151678520573297442015-09-26T09:30:00.001+01:002015-09-26T09:30:17.418+01:00Friends for supper.I don't seem to have had anyone round for ages, so last night I made a mushroom soup,with both fresh and dried mushrooms, a clove of garlic and some beef stock , rather than use cream as we were having a very rich main course. <div>Since I have recently returned from my first trip abroad in 2&1/2 years , I went to Normandy, </div><div>Poulet Vallée D' Auge was in the menu, so apples and cream and of course, Calvados were the main ingredients. </div><div>Fried in unsalted butter, first chopped shallots, then the sliced apples, they were removed in order to fry the chicken breasts. Around 150 mls of chicken stock was then poured over the chicken , then it simmered for about 20 minutes. </div><div>Finally, a tub of Créme Fraiche ,plus a good slug of Calvados,salt & pepper to taste, chopped parsley over the chicken, and hey presto! It was done. Absolutely delicious. </div><div>Finally I made a damson ice cream, with fresh raspberries and home made shortbread. </div><div><br></div><div>I took a photo of the Chicken dish, but now I can't remember how to transfer it from Photos into the blog! Will have to ask someone to help me......<div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-OwCd2uINXLY/VgZXl8gfKZI/AAAAAAAAAlI/V5aVOnKDfwQ/s640/blogger-image--1189161983.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-OwCd2uINXLY/VgZXl8gfKZI/AAAAAAAAAlI/V5aVOnKDfwQ/s640/blogger-image--1189161983.jpg"></a></div></div>The One Handed Cookhttp://www.blogger.com/profile/03306349400801194812noreply@blogger.com0tag:blogger.com,1999:blog-1146680375451022161.post-42769314469811587252015-08-21T15:42:00.001+01:002015-08-21T15:42:27.637+01:00Friends for lunch, plus 2 Border Collies.Four for lunch yesterday,and I cooked what I thought was loads of food <div>Rare beef, on the griddle, done the night before ,and sliced thinly just before lunch, </div><div>then I did a Peperonata, red peppers, onions, garlic and tomatoes coked until the tomato juice was thick</div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"> Caponata, the Sicilian dish which has aubergines, celery, onions, tomatoes, black olives, sultanas,capers and pine nuts, the liquid coming from Cider vinegar and a little sugar, so that it is sweet and sour .</span></div><div>I griddled some yellow and green courgettes,and drizzled over a walnut pesto ,a change from pesto Genovese. </div><div>Some roasted carrots and beetroots, with a cumin ,salt and oil base, then 10 minutes before they are fully cooked ,a honey and lemon juice dressing is poured over ,that caramelises the vegetables. Soft goats cheese,plenty of chopped dill and Higella seeds finish off the dish,which can be found in Persiana,my newest cookery book.</div><div>Spinach, avocado,bacon and blue cheese was another salad ,</div><div>and finally my favourite palate cleanser, lightly cooked mange tout and raw cucumber slices with Sesame oil and salt. </div><div>A Foccacia,which was a but thin,since I stretched it to fit a large tin, ( should have used more flour) my fault,as I never weigh the flour ,just tip in what I think will be enough! </div><div>Then after cheeses ,and coffees , with homemade chocolates ( you see what special friends they are,) we had an ice cream ,made with whipped cream, some Greek Yoghurt, crumbled meringues and a little icing sugar to taste ,and with a good slug of KirschWasser, which has been hanging around far too long in the cupboard. Fresh raspberries, stewed apricots if required,or eaten just as it is. </div><div>Not much left to speak of, and No pictures </div>The One Handed Cookhttp://www.blogger.com/profile/03306349400801194812noreply@blogger.com0tag:blogger.com,1999:blog-1146680375451022161.post-30976833536832447812015-08-15T14:12:00.001+01:002015-08-15T14:12:31.014+01:00My Saturday morning.Anyone who reads this blog will know by now that I am a waste not cook, so today I was looking at some smoked mackerel pâté ,which lurked in the fridge. Too much to throw out, so what can I do with it?<div>Answer. To make a tapenade, but with slightly different ingredients.</div><div> Black & green olives obviously, then some grainy mustard, a couple of Cornishons, some capers,garlic and parsley.a slug of oil,and the smoked mackerel pâté, but the extra ingredient has been some of my chilli in vinegar ,in fact the tail end of a pot! The colour is paler than the usual tapenade, but it tastes reasonable enough. </div><div>I have also made 3 jars of Apricot jam ( the fruit is such good value in Lidl) ,</div><div>plus some ,Peperonata and then a big pan of Caponata, some of which I had with a little broccoli for my lunch .</div><div>Very Sicilian! </div>The One Handed Cookhttp://www.blogger.com/profile/03306349400801194812noreply@blogger.com0tag:blogger.com,1999:blog-1146680375451022161.post-70625854507395027742015-07-26T15:31:00.001+01:002015-07-26T15:31:33.347+01:00I need to be inventive!As last night some of my family came down for the night on their way to catch a ferry in Plymouth to Spain .they brought with them much of their produce from their allotment, mainly COURGETTES!<div>I had friends for supper on Ftiday,and had cooked steak with Chirimchiru sauce,which is garlicky and hot, 3 cloves of garlic chopped, ,3 spring onions chopped, flat leaf parsley, thyme,and oregano all chopped fine, then the juice of 1& 1/2 lemons, a slug of Balsamic Vinegar, chilli flakes and smoked paprika and then mixed together . After an hour you add enough Olive oil so that the mix is covered. Leave at room temperature till needed. </div><div>Well of course I had masses left over, so the first thing I have made with some of the Courgettes is a sort of omelette ,with grated courgettes, a good tablespoon of the Chirimchiru sauce,a couple of chopped spring onions , lots of fresh mint, basil and parsley, to which I added an egg,and a tablespoon of flour. Cooked the sauce and onions first ,and then mixed in the rest. Here it is.....tastes quite good surprisingly. <div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-Hpt3aySZpmU/VbTvQuUqsKI/AAAAAAAAAkw/fPgjt9Ptduc/s640/blogger-image--8900234.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-Hpt3aySZpmU/VbTvQuUqsKI/AAAAAAAAAkw/fPgjt9Ptduc/s640/blogger-image--8900234.jpg"></a></div> Next I have made some Raspberry jam, fresh as can be. And sieved some raspberries to make a sauce which has gone into the freezer for another time.</div><div>Now I just have to think of recipes using more courgettes. </div><div> Most probably a chocolate & Courgette cake, which is moist ,and you cannot tell there are vegetables in it. Also courgettes in rosemary and cream,a lovely recipe from Jane Grigson's Vegetable book, and then a courgette soup., perhaps courgette and cheese scones? At least it's healthy,and organic!. They also brought me some sorrel from which I shall make a sauce to have with salmon, it has a unique taste, not to everyone's liking though, being very tart,and as my mother used to say " takes the skin off your teeth".</div>The One Handed Cookhttp://www.blogger.com/profile/03306349400801194812noreply@blogger.com0tag:blogger.com,1999:blog-1146680375451022161.post-90912395808984075582015-06-21T09:33:00.001+01:002015-06-21T13:39:14.326+01:00My best ice cream ever.It's just so simple, I had some double cream in the fridge that was nearing its past it date, so I beat it till this, added the similar amount of Greek Yoghurt,and 2 tablespoons of homemade lemon curd,and then drizzled some Damson purée into the mix, the purée was in the freezer,so I took about 3 tablespoons out to mix. Freeze,and it never needs to be touched after that,as it freezes without any ice crystals forming, smooth and totally luscious. I. Oops, I completely forgot to add that I also put in the seeds from a passion fruit to the mixture. <div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-EunMqQ8feTg/VYZ22f9PyVI/AAAAAAAAAkc/gBW79AIvt9E/s640/blogger-image--2006317064.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-EunMqQ8feTg/VYZ22f9PyVI/AAAAAAAAAkc/gBW79AIvt9E/s640/blogger-image--2006317064.jpg"></a></div><div>Result is as shown</div>The One Handed Cookhttp://www.blogger.com/profile/03306349400801194812noreply@blogger.com0tag:blogger.com,1999:blog-1146680375451022161.post-19215011795333782872015-06-20T12:00:00.001+01:002015-06-20T12:00:38.864+01:00Entertaining, big time!Over the past 10 days I have had friends here almost every day... Then of course. I'm totally worn out afterwards. <div>The first evening I made a selection of Salads, tabbouleth, roasted Mediterranean vegetables, Waldorf salad, with Smoked duck breast, sliced thinly with pink grapefruit plus an orange on the top. Just fresh fruit fir pudding, but with some good cheeses.</div><div>Two nights after that, I gave other friends Chicken Ceasar Salad ,with home made Ceasar salad dressing, a potato salad , cucumber and sugar snaps with a sesame dressing, and a tomato and red onion salad ,plus there was enough if the roasted vegetables from Thursday to have again.</div><div> We had an Avocado, Greek yoghurt and lemon cold soup to start with ,loosened with some chicken stock , and then I made an Apricot frangipani tart to finish.</div><div>The next day I had family to come <span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"> and eat the leftovers! </span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">The following day, Only one to supper. Can't even remember what we ate, so it must have been unmemorable. </span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">2days after that, an almost vegetarian meal. </span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Starting with 2dips, a pea & Parmesan with garlic ,and a beetroot one with horseradish and orange zest,which was delicious. They looked so pretty together.</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Then the meal... A quinoa Salad with courgettes, chopped preserved lemons ( home made, they're so easy) black olives, spring onions, mint , a red chilli,and roasted pistachios on the top. A salad of sliced fennel with barberries,dill, and Apple ,and a melon, cucumber and tomato salad,with a little cider vinegar.,and finally some Piedmontese peppers. </span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">A few slices of both Parma and Serrano Hams, a Chorizo sausage that I bought in Cornwall ( very delicious) and made locally. </span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Cheeses, and fresh berries to end the meal.</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">The next day,another friend who came to help eat the leftovers ( again!)</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Finally last night I had a fairly large slab of fresh Tuna, which I covered in a mix of crushed peppercorns, pink,green and black plus some sea salt flakes and a little Dukkah,the Middle Eastern spice and nut mix. </span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Flashed onto the griddle,and eaten with French beans , and courgettes that I had cooked in a sauce of red& green peppers, onion, and garlic, and spiked up with a little lemon juice as it tasted rather bland. </span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">No potatoes, no bread. A bottle of Prosecco however!</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Enough fish left over for me to have today ,with a salad of course!</span></div><br><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-NwjWCazC6NY/VYVH08ifQvI/AAAAAAAAAkI/yWp7598HXSU/s640/blogger-image--181187638.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-NwjWCazC6NY/VYVH08ifQvI/AAAAAAAAAkI/yWp7598HXSU/s640/blogger-image--181187638.jpg"></a></div>The One Handed Cookhttp://www.blogger.com/profile/03306349400801194812noreply@blogger.com0tag:blogger.com,1999:blog-1146680375451022161.post-76910771548976376222015-06-08T15:11:00.001+01:002015-06-08T15:17:55.979+01:00I don't know what's happened to me, but it's a very long tine since I
posted anything interesting.There hasn't been much going on here,as once again I have been unwell! Therefore cooking goes on the back burner,and I seem to live off porridge, hot custard ,and cheese on toast if feeling peckish. Not a very culinary experience at all.<div>However, I have friends coming to eat at the end of the week, so I shall make a Feta cheesecake , or rather it will go into pots ,and then be jazzed up with some cucumber in a sweet chilli and black olives there is so much great fresh fruit that we will have a good chice of what's best, and for the main course, it will either be PastaPuttanesca, or a salad of smoked duck breast with oranges and avocados ,and a potato salad with capers and celery mixed in. </div><div>See how I feel on the day</div>The One Handed Cookhttp://www.blogger.com/profile/03306349400801194812noreply@blogger.com0tag:blogger.com,1999:blog-1146680375451022161.post-50962224203626744842015-05-07T16:58:00.001+01:002015-05-07T16:58:10.008+01:00Today I made a chicken dish with a 3 Cs sauce,The sauce,<div> And The 3Cs are .....</div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Cashews, coriander and chillies!</span></div><div><div><br></div></div><div>Firstly I sweated a couple of onions, 2latge cloves of garlic till they were soft. Then added the cashew nuts, and cooked them all together for about 6 minutes. </div><div>A large handful of coriander leaves and stalks, plus some Turkish Chilli flakes, salt, and the juice of half a lemon.</div><div>Blitzed the lot together,and since it was a bit stiff, added enough water to loosen the mix.</div><div>Added the previously cooked chicken pieces, heated them through,and served with another slice of lemon on the side, plus a scattering of Chilli flakes on the top.</div><div>It was quite delicious. </div><div>Definitely make it again.</div>The One Handed Cookhttp://www.blogger.com/profile/03306349400801194812noreply@blogger.com0tag:blogger.com,1999:blog-1146680375451022161.post-76447320911692981542015-05-03T12:26:00.001+01:002015-05-03T12:26:37.036+01:00Almost forgotten how to blog!There hasn't been much that I felt was interesting enough to put up, but today I have four for lunch,and we are having rack of lamb, with potatoes, carrots,creamed leeks and French beans. Just enough mint to make a mint sAuce, then a pudding made this morning. <div>A fatless sponge, with cream and raspberries on the top. It's a sort of birthday cake,as there is an imminent birthday this week.<i> </i></div><div><i>Well I suppose that will have to do, it's all wonky, but it's very simple anyway. At least it is the right way up!</i></div><div><i>With the lamb we are drinking some Crozes Hermitage,2008, brought here by my wonderful goddaughter who lives in France. Just put in the lamb, ready for 1.00 p m as long as they arrive in time. <br></i><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-G3jJwHAfcm8/VUYF63JL_AI/AAAAAAAAAj0/SY8mpJqmcGs/s640/blogger-image-323869624.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-G3jJwHAfcm8/VUYF63JL_AI/AAAAAAAAAj0/SY8mpJqmcGs/s640/blogger-image-323869624.jpg"></a></div></div>The One Handed Cookhttp://www.blogger.com/profile/03306349400801194812noreply@blogger.com0tag:blogger.com,1999:blog-1146680375451022161.post-505829547245410822015-04-01T13:31:00.001+01:002015-04-01T13:31:43.452+01:00Haven't posted anything for weeks!Because it all seems rather boring , but I have cooked some fabulous Chocolate Brownies, made with dark soft brown sugar, and they went so fast! Also some EASTER Biscuits,as we are so near....have tried to take a photo ,but it won't come around the correct way,and I don't know how to rectify that. Pity ,as now I shall have to eat the brownie ! <div>OH ,how I hate being one handed, it's SO FRUSTRATING. </div>The One Handed Cookhttp://www.blogger.com/profile/03306349400801194812noreply@blogger.com0tag:blogger.com,1999:blog-1146680375451022161.post-10950757584014394652015-02-28T13:25:00.001+00:002015-02-28T13:25:21.060+00:00Cake for tea, made with red grapefruit and lemon Marmalade.<br><div class="separator" style="clear: both;"><a href="https://lh4.googleusercontent.com/-TWPhZLgogE0/VPHBvmycqvI/AAAAAAAAAjc/4XDuCX8CnAw/s640/blogger-image--642348908.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh4.googleusercontent.com/-TWPhZLgogE0/VPHBvmycqvI/AAAAAAAAAjc/4XDuCX8CnAw/s640/blogger-image--642348908.jpg"></a></div>The One Handed Cookhttp://www.blogger.com/profile/03306349400801194812noreply@blogger.com0tag:blogger.com,1999:blog-1146680375451022161.post-47737271185009866752015-02-12T13:06:00.001+00:002015-02-12T13:06:17.535+00:00Just a little home baking.Croissants, nicely browned ,and straight from the oven.<div class="separator" style="clear: both;"><a href="https://lh6.googleusercontent.com/-wEi0q7EDwy4/VNylRzqipZI/AAAAAAAAAi4/saCAbGOurUY/s640/blogger-image--184687932.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh6.googleusercontent.com/-wEi0q7EDwy4/VNylRzqipZI/AAAAAAAAAi4/saCAbGOurUY/s640/blogger-image--184687932.jpg"></a></div>The One Handed Cookhttp://www.blogger.com/profile/03306349400801194812noreply@blogger.com0tag:blogger.com,1999:blog-1146680375451022161.post-16584964603996918022015-02-01T12:39:00.001+00:002015-02-01T12:39:05.258+00:00Quinoa salad a mix of courgettes, sugar snap peas, leeks, black olives,
preserved lemons and flaked almonds ,with some kalonji( black onion
seeds) over the top.<div class="separator" style="clear: both;"><a href="https://lh6.googleusercontent.com/--PEAYuUno4M/VM4eZ_jwBqI/AAAAAAAAAio/2g03Cu5usKA/s640/blogger-image-1025880731.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh6.googleusercontent.com/--PEAYuUno4M/VM4eZ_jwBqI/AAAAAAAAAio/2g03Cu5usKA/s640/blogger-image-1025880731.jpg"></a></div>The One Handed Cookhttp://www.blogger.com/profile/03306349400801194812noreply@blogger.com0tag:blogger.com,1999:blog-1146680375451022161.post-72151062529422702742015-01-27T11:50:00.001+00:002015-01-27T11:50:13.037+00:00Carrot cake my way.I decided to tweak the recipe a little,and used grated parsnip as well as grated carrot, plus some finely chopped fresh pineapple added to the mix. Came out moist and delicious, as you can see ,there's not much left! <div><div class="separator" style="clear: both;"><a href="https://lh5.googleusercontent.com/-B8yhZUT6ETM/VMd7cgerfQI/AAAAAAAAAiY/IQ-DjWdyaJg/s640/blogger-image--859181415.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh5.googleusercontent.com/-B8yhZUT6ETM/VMd7cgerfQI/AAAAAAAAAiY/IQ-DjWdyaJg/s640/blogger-image--859181415.jpg"></a></div>Iced the top with a citrus mix, in fact it was some of the liquid from my lemon and lime marmalade</div>The One Handed Cookhttp://www.blogger.com/profile/03306349400801194812noreply@blogger.com0tag:blogger.com,1999:blog-1146680375451022161.post-37402714634286855642015-01-04T10:55:00.001+00:002015-01-04T10:55:46.059+00:00And finally, everything has been used up!I have sliced the last of the oranges and put them into a sugar syrup with vinegar, peppercorns, mace, cloves, cardamom pods and cinnamon sticks, simmered it until they are cooked and soft,and when cool I will bottle them to have with cold meats such as ham or pork.<div>There was a box of mushrooms right at the back of the fridge,so I have made some soup, in this weather it's nice to have some ready to use.</div><br><div class="separator" style="clear: both;"><a href="https://lh6.googleusercontent.com/-A-CuddZkWuI/VKkcL7XF4GI/AAAAAAAAAiI/IYWBSH9xLwM/s640/blogger-image-1428975053.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh6.googleusercontent.com/-A-CuddZkWuI/VKkcL7XF4GI/AAAAAAAAAiI/IYWBSH9xLwM/s640/blogger-image-1428975053.jpg"></a></div>The One Handed Cookhttp://www.blogger.com/profile/03306349400801194812noreply@blogger.com0